This Minty Kale Greek Salad with Creamy Vinaigrette is the perfect way to pack in all the healthy stuff without losing out on big flavors. Bright, colorful and flavorful in every bite.
- 1 Bunch Kale approx 2 cups
- 1/2 Cup Fresh Mint
- 1/2 Cup Pumpkin seeds
- 1/4 Cup Pepperoncini
- 1/2 English Cucumber
- 1/2 Cup Cooked Sorghum/ Farro/ Bulgar/ Quinoa
- 1 Ounce Feta
- 1/3 Cup Kalamata Olives
- 1 Cup Grape tomatoes or sun-dried tomatoes or both( I went wild)
- 3 Stalks Scallions
- 1/4 Cup Lemon juice
- 1 Clove Garlic
- 2/3 Cup Olive oil
- 2 Tablespoon Honey Dijon Mustard
- Pinch salt and pepper
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Prep: Creamy Vinaigrette
Place all the ingredients in a small jar with a lid and shake it until it becomes smooth and creamy. Set aside.
Prep: Salad
Place the kale in a bowl alone and massage for a minute to soften the kale. Then add 1 tablespoon of lemon juice and let sit while chopping the remaining ingredients.
Slice the grape tomatoes in half, Slice the cucumbers, and thinly chop the mint and scallions. Place in the bowl with the kale then slice the olives in half and add to the bowl with the mint and cooked grain.
Assemble: In a large salad bowl add all the vegetables and toss together. Pour as much of the dressing over the salad as you desire and toss until well combined. Toss in the feta, pumpkin seed. Enjoy!!
